Evaluation of prebiotic potential of selected fruit peels
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
Eight fruit peels namely apple, kinnow (with or without albedo), lemon, orange (with or without albedo), papaya, pomegranate, banana (ripe with or without albedo, raw), mango (raw or ripe) were selected to accomplish the objectives of the study. The selected fruit peels were subjected to two treatments i.e., blanching and autoclaving. Three types of fruit peel powders from the selected fruits were prepared such as fruit peel powder (FPP) (without any treatment), blanched FPP and autoclaved FPP. After that, FPP were evaluated for proximate composition, antioxidant capacity, prebiotic oligosaccharides and prebiotic potential. The findings of study revealed that moisture, crude protein, crude fiber, total fat, total ash of FPPs ranged between 2.22-12.25, 1.25-9.54, 1.80-7.69, 1.90-8.02, 1.25-12.55 g/100g, respectively. The highest amount of total dietary fiber content was found in raw banana peel powder with an average value of 77.41 percent. In terms of antioxidant capacity, the maximum total phenolic content was recorded in pomegranate peel powder i.e., 69.23 mg GAE/g. Raw mango peel powder contained the highest amount of total flavonoid i.e., 15.20 mg QE/g. Pomegranate peel powders exhibited the highest antioxidant activity i.e., 84.46 percent DPPH radical scavenging activity and 34.94 mg FeSO4 Ferric Reducing Antioxidant Power activity. The antioxidant potential of all fruit peels decreased after autoclaving but there was no significant difference (p<0.05) between values of total antioxidants and antioxidant activity.
FTIR characterization showed that presence of prebiotic oligosaccharides such as inulin, fructooligosaccharides, galactooligosaccharides and β glucan in fruit peel powders. In terms of prebiotic potential, powder of kinnow peel without albedo showed the highest value for probiotic viability i.e., 7.61 CFU/ml (at 0 day) and 7.20 CFU/ml (at 28th day). The pH of modified media decreased in all the samples after 28 days of monitoring period with maximum sustainability in peel powder (5.94-5.07). The titratable acidity was increased significantly (p<0.05) in all the samples at the beginning (0 day) to the 28th day of monitoring period. In terms of antimicrobial activity against E.coli, the highest zone of inhibition was observed in ripe mango peel i.e., 24 mm. The study has recommended that fruit peels with highest prebiotic potential may be used to develop prebiotic rich products.
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Prabhjot Kaur (2022). Evaluation of prebiotic potential of selected fruit peels (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.